French wines and wine regions of France South-west Alsace Situated on the lower eastern slopes of the Vosges mountains, in the Rhine valley between Strasbourg and Mulhouse, the Alsace vineyard is rather different from any other French wine growing area. Like the region of Alsace itself, the wine culture here is steeped in a Germanic tradition, producing mostly dry or fruity white wines, the most popular being Riesling, Sylvaner and the very fruity Gewurztraminer. The rules of Appellation contrôlée - and more recently of Appellation Protégée (AOP) are not applied in the same way in Alsace as in the rest of France. In Alsace, wines are produced under a simple "Alsace" appellation, after which the next most important element to be indicated, and the most visible word on the label, is the grape variety or "cépage", Sylvaner, Riesling, Gewurztraminer, Edelzwicker, Pinot or a few others. Smaller areas do not have their own appellations, though with many Alsace wines, the name of the village or vineyard from which it comes will also be indicated. See also Vendanges tardives.

Lorraine, also in north east France, produces mostly Vin de pays white wines, in the Meuse and the Moselle. Price list outside a top-class wine merchant in the Bordeaux region. Note the price of a bottle of Petrus 1982.... at 6720 €. Not for ordinary mortals. Bordeaux Wine, and wine growing region. With Burgundy and Champagne, the Bordeaux region of Aquitaine is one of the three most famous French wine-producing regions. Historically, its fame is at least in part due to the fact that of these three big grape-growing areas, the Bordeaux vineyard is the only one with immediate access to the sea, an advantage that has enabled it to be France's major wine exporting region for many centuries. In 1152, when queen Eleanor of Aquitaine married the English king Henry II, the Aquitaine region became economically integrated into the Anglo-Norman world, the Bordeaux region becoming the main supplier of wine for England. This historic wine exporting tradition helped Bordeaux to develop far stronger commercial links in the ensuing centuries, firmly establishing Bordeaux wines, often referred to generically in English as "clarets", on the international market.

The Bordeaux vineyard is centered round the port city of Bordeaux , along the estuary of the Gironde, and the rivers Garonne and Dordogne. It is a large vineyard, and the geo-specific appellation "Bordeaux" covers an area stretching some 100 km both north-south and east-west. While the appellation contrôlée covers wines of medium quality from all over this region, many if not most of the top quality clarets grown in the overall area benefit from more specific and distinctive area appellations, such as Médoc , Graves or Saint Emilion, and even more local appellations such as Pauillac, Graves and Saint-Estèphe. Unlike other French wine-growing areas, the Bordeaux area operates classifications of many of its top wines, notably those from the Médoc and Saint Emilion vineyards. The best estates in these areas have the right to sell wines designated as grand cru. Below the grand crus come other high quality wines designated as cru bourgeois. Tip: 2009 is said to be an exceptionally good vintage year. Médoc Among the Bordeaux vineyards, Médoc deserves a special mention.

The Médoc, an area south of the Gironde estuary to the north west of Bordeaux, is the home of many of the most prestigious French wines. Among the famous appellations produced in this area are Saint Estèphe, Margaux, Saint Julien and Pauillac. It was in 1855 that the wine producers of the Medoc region classified their 61 best wines according to a league table of "grands crus", ranking from "Premier Cru" to "Cinquième Cru". These grands crus are generally reputed to be the greatest of all French wines, and naturally their prices generally reflect this status. Obviously, if you buy an estate bottled wine from a chateau with grand cru status, (and of course they are all estate bottled), you can be pretty sure of getting a top quality wine. But take care! Even a grand cru wine can go off if it is not matured and cared for in the best conditions. Other areas of south- west France Inland and southwards from the Bordeaux / Saint Emilion regions, there are a number of less well-known wine growing areas, many of them producing quite good wines at very reasonable prices.

These include Bergerac, Cahors, Gaillac and Marcillac (all Appellation Contrôlée wines) , or Côtes du Tarn or Vin de Pays du Lot. While Marcillac is a small area, the vineyards of Cahors, Gaillac and Bergerac are quite extensive, and best known for their reds. The Cahors area produces some of the richest and darkest red wines in France, principally using the Malbec grape variety, sometimes referred to as "purple wine". However the Bergerac wine producing area is also known for its white wines, including some strong sweet aperitif wines such as Montbazillac Towards the Pyrenees, there are some surprisingly good white wines from the vineyards of Jurançon and Béarn, notably Pacherenc-du-Vic-Bilh, reputed for its distinctive aperitif wines. Close by, the vineyards of Madiran produce a well-known red. Bourgogne (Burgundy) The vineyards of the Burgundy region cover a narrow strip of land on the eastern slopes of the hills running south-east from the Burgundian Capital, Dijon.

the heart of the Burgundy wine growing region is the historic city of Beaune, where the autumn wine sale in the historic "Hospices" building is one of the high points of the wine year. Burgundy wines are classified on four levels, the lowest being the generic "Bourgogne" appellation. Selected areas of the Burgundy vineyard have their own classifications, such as Côtes de Beaune. Within these, there are smaller areas, villages and groups of villages, reputed to produce higher quality wine, such as Mersault, Pernand Vergelesse or Aloxe Corton . Finally, at the top of the pyramid, there are the "grands crus", such as Clos Vougeot, with its mere 51 hectares of vineyard. Finding ones way around Burgundy wines is sometimes a daunting task. The best Burgundy wines are the reds, the best of which can keep for a good 20 to 30 years. However, Burgundy also produces some top quality, though not too distinctive, whites.

It is often said that generic burgundies "Bourgogne Rouge" or Bourgogne Passetoutgrains" white are overpriced and not particularly good value for money. A good tip: 2003 is said to be one of the best vintages for many years. Visit: Check out hotels on the Burgundy wine trail ►Beaujolais: In the south of the Burgundy region, bordering the Rhone valley vineyards, a large area round Beaujeu produces a light red wine known as Beaujolais, paradoxically one of the most famous French wines. This is a wine that does not usually keep for very many years, and over the last fifty years it has been successfully marketed as a "vin primeur", or young wine, to be drunk after just a few weeks of maturing. But the success of Beaujolais Nouveau - launched on the market each year on the third Thursday of November - has more to do with clever marketing than with any real quality of the wine. Champagne The Champagne region , centered on the towns of Reims (Rheims) and Epernay, is the most northern of France's major vineyards.

Unlike most of the best French wines, champagnes are blended in order to produce either non vintage champagnes (blended from different years) or vintage champagne, blended from wines of the same harvest. Consequently, since the quality of the champagne ultimately depends on a balance between the quality of the grapes and the skill of the blenders, Champagnes are also ranked and promoted by producer, not by any more finely delimited appellation . Possibly the most highly rated of blends is Krug; other well appreciated brands include Mumm, Bollinger and Heidsieck, not to mention the very well known brands of Moët & Chandon and Taittinger. The distinct taste and purity of real champagne is certainly due to the chalky soil and the continental growing conditions that abound in the Champagne region. Several of the main French Champagne producers have set up branches and vineyards in California, but in spite of bringing over their best master-blenders, have never been able to achieve quite the same result. Although many people imagine that Champagnes are all white, this is not quite true. Rosé champagnes also exist. Note: Champagne is not a generic term for sparkling wine from France.

There are plenty more good sparkling wines from France that are not sold as champagne. While it is true to say that the top champagnes are inimitable, it is far from true to imagine that you have to buy a real champagne if you want a good French sparkling wine. Some other excellent sparkling wines are produced in Burgundy (Crémant de Bourgogne), the Jura (Crémant du Jura) and the Loire valley (Vouvray and others) and other areas, using the same techniques (formerly called "méthode champenoise" - an expression now banned from use in other regions) and a similar but not identical mix of grape varieties, notably Chardonnay. Only the most experienced connaisseurs can distinguish a middling Champagne from a good crémant or Vouvray... yet non-Champagne sparkling wines sell at a fraction of the price of equivalent quality wines from Champagne. Finally, please, the correct way to open a champagne cork is to ease it very gently out of the bottle. It is not to imitate a victorious Formula One racing driver and spray the contents of the bottle all over one's guests.

Visit: Check out hotels on the Champagne wine trail Loire Valley Although there are some excellent wines produced in the large Loire Valley area, there are few Loire wines, whites, rosés or pale reds, that rank among the greatest French wines. "Anjou Rosé" is a good everyday rosé, and "Muscadet" and "Gros Plant" from near the mouth of the Loire are dry white wines that go excellently with seafood.. Another good appellation is "Pouilly Fumé" (not to be confused with "Pouilly Fuissé", a white Burgundy). The Loire valley, however, is also France's second largest producer of sparkling wines, after Champagne. The region also produces vin gris, "grey wine", which is actually a very pale rosé, being a white wine made from black grapes. Two of the more prestigious varieties are Vouvray and Saumur. While there are plenty of Loire wines that benefit from appellations controlées, others are sold under the VDQS label.

Cognac: / Charentes: The Cognac / Charentes region is a major wine area, though normal wine itself is not the main product of the region; the wine produced is mostly used for distilling into Cognac or other spirits, or else for the production of a delicious apéritif wine known as Pineau des Charentes. Some white wine is produced under the Vin de Pays label, and there are some vineyards that produce rosé or even red wines. Jura. Possibly the most underrated of French white wines, Jura wines come from the south of the Franche-Comté region , the west-facing slopes of the Jura hills that look out across the wide Saône valley to the slopes of Burgundy on the other side. The best and most distinctive of Jura whites are made from the "Savagnin" grape variety, which is found only in this region, and gives the wine a delicious sherry-like taste. However, most Jura wines are blended from different varieties, and as in Alsace, the grape variety tends to be indicated on the label.

the Jura vineyard also produces dark rosé wines, sometimes called reds, as well as the famous "yellow wine", Vin Jaune, an expensive apéritif wine not unlike Amontillado sherry, made exclusively from the Savagnin grape variety. The most prestigious appellation for Vin Jaune is Château Chalon. This wine is made from late harvested grapes, and then left to mature in casks for at least six years. Côtes du Rhone Côtes du Rhône is one of those French wines that has become famous on account more as a result of the extent of the vineyard than of the quality of the wine. The Côtes du Rhône vineyard runs for over 200 kilometres down the Rhone valley from the south of Lyons to the Camargue . Within the region, there are a number of prestigious smaller areas such as Côte Rotie (in the northern part of the region), Hermitage or Chateauneuf du Pape and Gigondas (near Avignon). The southern end of the Côtes du Rhône appellation area isa ctually in Provence.

The vast majority of Côtes du Rhône wine is sold under the generic appellations, "Côtes du Rhône" or "Côtes du Rhone Villages". Côtes du Rhone wines are mediterranean wines, and generally speaking they are blended from the different classic grape varieties of the South of France, including most notably Viognier, Syrah, and Grenache. Price-wise, generic Côtes du Rhône wines are often at the cheaper end of the "appellation contrôlée" range. Provence Provence is a large wine-producing area, best-known for its rosé wines, the most famous of which are Côtes de Provence and Côteaux d'Aix. However, the Provence vineyard also produces red wines, including some very rich red wines from the Var, and "grey wine" from the Camargue area. The most famous of the area's white wines is Bandol, celebrated since the middle ages. Note that the Provence vineyard also includes the southern end of the Côtes du Rhone AOC area.

Languedoc The Languedoc region , covering the Mediterranean coastal plain west of the Rhone, produces a lot of fairly ordinary red wine, much of it marketed as VDQS or Vin de Pays. Languedoc is the largest French wine producing area in terms of volume. There are seven Appellations controlées in the area, the best-known of which is Corbières, and possibly the best average quality of which is Fitou. AOC wines account for some 10% of the region's production, but the proportion is increasing as Languedoc producers concentrate more on quality, rather than quantity, and strive to reposition their wines higher up the market. Thanks to the long hours of summer sun, grapes ripen well and quickly in this region, which means that Languedoc wines are rich and full bodied, and often have high alcohol content. The wines of Roussillon are very similar, this area being particularly noted for its fortified wines such as Banyuls. Rather different from the rest are the sparkling wines produced in Limoux, near Carcassonne.

"Blanquette de Limoux" is reputedly the oldest sparkling wine in France; and according to the story, it was a Benedictine monk, Dom Pérignon, who introduced the Limoux method of producing good sparkling wine, to the monks in Champagne who were looking for ways to improve the quality of their rather nondescript dry white wines. Regarding Dom Pérignon, the myth is almost certainly untrue; but it is well documented that Limoux was already producing sparkling wines in the 1540s, half a century before the technique took hold in Champagne. Copyright About-France.com © 2003 - 2017 ABOUTFRA There are ten major wine growing regions in France, plus a number of smaller areas. Indeed there is commercial wine production in every region of France, except for the regions bordering on France's north coast. French wine in a world market For hundreds of years, France basked in the reputation of being the world's greatest producer of wines. Today, that reputation is being rivalled by other wine-growing nations on four continents, and the French wine industry is facing new challenges.

Since the low of 2003, the French wine industry has been trying to reinvent itself, producing new wines for a changing world and European market, while continuing to provide the world's greatest wines, produced on estates with perfect conditions and centuries of winegrowing tradition. For those who know how to choose, and know something about wines, France still offers some of the greatest wines, with the greatest variety, and - yes ! - excellent value for money, even from the main wine areas. Top quality wines on sale in the village of Pommard, Burgundy Chateau de Montbazillac, near Bergerac ►► Site guide Pouilly-fumé Wine - A Guide to the Wines of Pouilly-fumé Shop all wines from Pouilly-fumé Join the Pouilly-fumé group Pouilly-Fume is an appellation in the so-called Central Vineyards of the Loire Valley -- the eastern Loire. The grape variety used is Sauvignon Blanc. Here, as in Sancerre, just across the river, one finds Kimmeridgian limestone soil, but there is flint, too, which gives these Sauvignons their characteristic gunflint aroma.

Ladoucette Pouilly-Fume 2011 Ladoucette Pouilly-Fume 2011 Sauvignon Blanc from Loire, France white wine Reviews (1) Winemaker's Notes Pale golden-green in color. The nose develops a natural range of subtle floral and earthy green plant aromas such as acacia, ferns, peppermint and white nettles. Notes of stony minerals and lemon give the wine a beautiful structure balanced by a fruity roundness, with a finish marked by hints of citrus fruits. Critical Acclaim ST90 International Wine Cellar - "Vivid yellow with a greenish tinge. Inviting aromas of lime zest, pink grapefruit and pear. Firm and stony on the attack, with tangy citrus flavors vying with weightier orchard fruits on the middle palate. Nicely focused sauvignon blanc, with a stony persistence reminiscent of talc and white pepper.

" Ladoucette Winery The largest and most famous Pouilly-Fumé vineyards have been in the hands of the Comte Lafond and Ladoucette families since 1787 when the Comte Lafond purchased the estate from the illegitimate daughter of the French king, Louis XV. The estate is now owned by Baron Patrick de Ladoucette, a descendant of the Comte Lafond, and Pouilly Fumé has earned a reputation as one of the world’s great white wines. After taking over Ladoucette in 1972, the Baron extended his activities to Sancerre, Chablis, Vouvray and Chinon. Today, the Baron produces outstanding Loire Valley wines under the de Ladoucette, Marc Bredif, La Poussie, Regnard and Baron Patrick labels. Many of the wines, including the Pouilly Fumé de Ladoucette, Baron de L and Comte Lafond, are considered to be the finest examples of their type. View all Ladoucette Wines About Loire Shop for wine from Loire It's unfortunate that this region is so under appreciated and overlooked - the wines from the Loire Valley are outstanding.

They are delicious examples of varietal and soil expression and the wide range of wines is so refreshing. Dry, sweet, sparkling, red, white… all represented here in the Loire. The main white grapes are Chenin Blanc , Muscadet and Sauvignon Blanc . For reds, Cabernet Franc takes center stage but the region also has plantings of Pinot Noir and Gamay . The AC of Cremant de Loire is popular – these are the sparkling wines of the Loire, usually made with Chenin Blanc. Notable Facts As for which grapes you find in which regions… Starting on the Atlantic Coast and moving east - Muscadet hails from the region of the same name, within the larger Nantes district, right on the Atlantic coast. The wines are dry, citrusy and pleasant, but rarely powerful or intensely aromatic. Just inland from Nantes is Anjou-Samur, home to Savennières, an excellent source of dry Chenin Blanc.

To the east is Touraine, where you'll find the popular white region of Vouvray - Chenin Blanc shines in Vouvray, which can be dry, off-dry or sweet – the majority of those found in the states are a lovely and food-friendly off-dry. In the same district, Cabernet Franc makes delicious, delicate and elegant reds from Bourguil and Chinon. Finally, in the Upper Loire area, Sancerre and Pouilly Fumé turn out Sauvignon Blancs of razor sharp acidity and minerality. About France - Other regions When it comes to wine, France is a classic. Classic blends, grapes and styles began in the country and they still remain. Think about it - people ask for a Burgundian style Pinot Noir , they refer to wines as Bordeaux or Rhone blends - Champagne even had to pass a law to stop international wineries from putting their region on the label of all sparkling wine. The top regions of France are: Bordeaux , Burgundy , Champagne , Languedoc-Roussillon , Loire , Rhone . And these regions are so diverse! It makes sense that wine regions throughout the world try to emulate their style.

Pinot Noir, Chardonnay , Cabernet Sauvignon and Syrah are no longer French varieties, but international varieties. They may not be the leader of cutting edge technology or value-priced wines, but there is no doubt that they are still producing wines of great quality and diversity. Customer Reviews Loire Valley Wine - Compare Prices and Buy Wines from the Loire Loire Valley Wine Loire Wine Regions The Wines Of The Loire The Loire Valley is not only one of the four most important wine regions of France, but one of the most beautiful and scenic parts of the country, with its long stretches of ambling rivers, and picturesque chateaux, which attract visitors from across the globe. About The Loire Valley It is mainly a white wine producing area, which suits its relatively northern location in France, but produces one of the broadest ranges of wine styles of any major region in the country. The river Loire meanders through over 1000km of land, with vineyards at almost every turn, yet the breadth and length of the region, means that soils, topography and microclimates vary dramatically.

Unlike some of the other main French wine regions, there is no specific ‘Loire style’, and it is probably the most diverse in terms of the types of wines produced, and the varieties from which they are made. In terms of volume, the Loire is one of the largest wine producing regions in France, with around two thirds of Bordeaux’s total production. Almost 90% of the production is white, but again within this styles vary radically. The Loire is probably most famous for 2 French classic whites, Muscadet and Sancerre, which are produced at opposite ends of the region; nestled in between are the wines of Anjou and Touraine, including Vouvray, and some of the greatest sweet wines of France made from the Chenin grape. Sparkling wines from the Chenin are a very important part of the mix, as are Rose d’Anjou and lightish reds from Chinon and Bourgueuil complete the varied offering that this scenic and beautiful region has to offer. The Loire Region And Its History The history of the Loire Valley goes way back, and dates back to the 1st century, when the Romans marched north and conquered the northern region of Gaul, planting grapes on their way.

During Medieval times, the Loire reigned supreme, more important, in terms of wine production than Bordeaux at that stage – largely due to the proximity to Paris and the Royal court. The renown of Loire wines continued to grow during Renaissance times, and through to the 16th century, as aristocrats flocked to the region, and the idyllic and now historic chateaux of the Loire were built. The most iconic is maybe Chateau de Chenonceau, with its beautiful arching gallery over the undulating river. Loire wines, in all their guises have always enjoyed strong popularity in Paris, as the closest wine region to the capital – in previous centuries, they were the wines, which were easiest to get to the city, whereas Bordeaux and Burgundy wines were far further away. From the days of Louis XIV onwards, the French court used to escape Paris by going to one of the many chateaux along the banks of the Loire, and developed a liking for the wines of the region. Today the fashion for Loire wines in Paris continues, still partly due to the proximity of the area. The climate is typical of northern France, and continental in style, but with unique microclimates within different sub regions.

The weather is fiercely cold in winter, especially in the Muscadet area close to the Atlantic, with spring frosts very common; this is one of the wine producing regions, which is most prone to vintage and also volume variation, depending on the vagaries of the weather. Yet the summers are warm, and often balmy, with some regions in the centre enjoying extended sunshine and warm autumns, which enable the development of ‘noble rot’ and the production of delightful and long lived dessert wines. The region naturally divides into three: to the west, the Pays Nantais, home of Muscadet; in the centre, the areas of Anjou, Saumur and Touraine, where the Chenin Blanc grape dominates; and to the east, the upper Loire, with the world famous appellations of Sancerre and Pouilly-Fume. There are 87 different ACs; the categorisation Vin de pays du Jardin de la France, covers wines from throughout the region.

The Loire is the second largest region of France, after Languedoc–Roussillon in terms of vins de pays production, and also produces a high quantity of dry sparkling wine, mainly from the Chenin Blanc grape, the most generic of which is labelled Cremant de Loire. Whilst the Chenin Blanc grape reigns supreme in terms of white wines, there are an increasing number of vins de pays from the Chardonnay and Sauvignon Blanc. The Different Loire Wine Areas Discover the different wine areas in the Loire Valley: Vouvray The Upper Loire – Sancerre, Pouilly-Fume and beyond The regions of the Upper Loire are separated by a considerable distance from the neighbouring region of Touraine, and are at the eastern end of the Loire Valley, over 300km from the western region of Muscadet. This area produces totally different styles of wine, from different grape varieties, grown on a totally different type of soil. The Upper Loire is the home of the world famous regions of Sancerre and Pouilly-Fume, and the well-known areas of Menetou-Salon, Quincy, and Reuilly. Everything here differs from other Loire areas.

The weather is drier, and hotter, as the region is located more centrally, and slightly south, so without the Atlantic influence, and more prone to inland heat. One of the greatest variations is the soil; limestone is prevalent, but there is a strong presence of ‘silex’ or flint, in the vineyards, which give the wines their characteristic flinty, or smokey edge. The soil type also benefits the vines, in this continental climate, holding the heat of the daytime sun, and helping to ripen the grapes. The majority of the wines produced in this region are white, from the Sauvignon blanc grape, with a small production of Rose and red, made from neighbouring Burgundy’s grape, Pinot Noir – so this area produces wines from grapes totally different to every other region in the Loire. Angela Mount's Top 10 French Wines At Waitrose Cellar Waitrose continue to scoop up medals and awards galore for their wine range; the latest in a long line is being crowned ‘best supermarket for French wine’ in the recently announced Harpers 2014 French wine awards.

The Waitrose French wine range is extensive and includes over 350 wines, ranging from tip top, premium classics, including some cleverly snapped up older vintages, to some of the very best and affordable French wines on the market. With an expert team of buyers, including a number of… France Try The Beaujolais Nouveau 2014 The third Thursday of November, all Beaujolais lovers celebrate the arrival of the new vintage of Beaujolais. Discover the 2014 vintage and its new style! Last year, Beaujolais Nouveau was wearing a dress thanks to a collaboration with the fashion world. For the 2014 vintage, they asked a French artist to design the bottle and illustrate the motto: Beaujolais Nouveau, a French art. Skywak is a young artist from Lille, Northern France, specialized in street art. He chose to work on a festive… France Beaujolais Nouveau 2013 Today is the release of Beaujolais Nouveau (New Beaujolais). So what’s this all about?

Every year, on the third Thursday of November, the Beaujolais Nouveau is released at 12:01am in France. It is the earliest wine of the year, sold just 6 weeks after it’s been harvested. It is a very good occasion for people to celebrate and taste this new wine. Everywhere in France, there are fireworks, festivals and tastings in cafes and restaurants. This celebration has also been exported to other countries… Prev Next Showing 1 to 3 of 5 guides × Never Miss Another Wine Offer Get a £40 Laithwaites Wine Voucher Code. Simply enter your email address below: 20 wine merchants in just one search *weekly email - never shared - never spam Close JancisRobinson.com Loire Loire Outside northern France, the Loire, with the exception of Sancerre and Pouilly-Fumé, has tended to be overlooked by modern wine enthusiasts. Perhaps it's because at this northerly limit of commercially viable viticulture the grapes have had to struggle to ripen, at least until global warming kicked in, so the wines' hallmark is relatively high acidity.

Long, hot summers have traditionally been the exception, so relatively few of the reds conform to the usual expectation of high density, alcohol, tannin and obvious oak ageing although climate change and better vineyard management are contributing to riper versions of Cabernet Franc. Most of the whites here are made to the recipe of trapping the fruit in the bottle as early as possible without exposing them to new wood although dry, barrel-fermented Chenin Blanc is a growing phenomenon. It may perhaps seem strange that the wine regions with easiest access to the best oak in France (the forests of the Nevers, Allier and Tronçais are all in the upper Loire) are not great users of it, but grapes have to be really quite ripe before their fermented juice can take the weight of an oak barrel. Another factor may be the relative complication of wine names and identities here. The same name, Saumur or Anjou for example, may be applied to a range of wines that includes all three colours and a confusing range of grape variety possibilities and sweetness levels.

France's longest, laziest river joins not only some of the most beautiful châteaux and what was once the playground of the French court and is now that of well-heeled Parisians, but also scores of wine districts which can, very roughly, be divided into three zones: the Sauvignon-dominated vineyards of the Upper Loire; the Muscadet region at the mouth of the river (more than 480 km/300 miles downstream from Pouilly-sur-Loire and Sancerre); and the vast and varied vineyards in between, which produce some great sweet and some useful sparkling white wines as well as a host of still reds, whites and rosés from numerous grape varieties of which Chenin Blanc, Cabernet Franc, Gamay and Sauvignon Blanc are the most important. Upper Loire Sancerre and Pouilly-Fumé (occasionally called Blanc Fumé de Pouilly) are the Upper Loire's, indeed the Loire's, most famous ambassadors. The two wine districts are separated only by the river, and the hilltop town of Sancerre is just 16 km (10 miles) north west of the decidedly unspectacular Pouilly-sur-Loire.

Both of these much-exported wines are made exclusively from Sauvignon Blanc grapes into lean, green, sappy, aromatic palate-sharpeners. Such has been demand for them in the world's restaurants that most of the wines made under either appellation are remarkably similar. Neatly hedged rows of Sauvignon vines traverse the gentle slopes above the river, where vineyards are interspersed with cereal crops and sunflowers for this is an area of mixed farming. Mechanical harvesting has been the norm for some time and the combination of a damp climate and generous yields can result in almost aggressively aromatic, light-bodied, relatively tart wines reeking of nettles and cats' pee. Only at the highest quality level is the particular nature of the various terrains in the appellations apparent. Serious restaurants in Sancerre, for example, list their local wines under the names of the appellation's best-favoured communes such as Bué, Ménétréol and Chavignol, where some of France's best crottins, or miniature drums of goat's cheese, are made.

The region's enfant terrible was Didier Dagueneau, a gifted and energetic producer of Pouilly-Fumé based in a modest cottage in St-Andelain just north of its grandest building, the Château du Nozet, home farm of the Upper Loire's best-known wine producer, Baron de Ladoucette. Dagueneau, who died at a tragically early age, believed passionately in reducing average yields, in restoring soil texture and quality through biodynamic viticulture, an extreme form of organic viticulture. A few, though not many, producers followed him in a move towards making wines concentrated enough to benefit from fermentation and ageing in new oak. However similar the wines may be, locals argue that the inhabitants of Pouilly and Sancerre are creatures from two different planets, or at least from two different French regions, which amounts to much the same thing: greater Burgundy and Berry respectively. In wine terms the two districts differ because Sancerre produces some light red and rosé appellation contrôlée wine from Pinot Noir grapes, while Pouilly-sur-Loire is the name of a much lighter, blander wine made from Chasselas, more often grown as a white table grape.

Other superior producers include: Henri Bourgeois, François Cotat, Lucien Crochet, Gitton, Joseph Mellot, Henry Pellé, Vincent Pinard and Vacheron. Reuilly, Quincy, Menetou-Salon are wine districts to the west of Sancerre producing wines of a very similar style to Sancerre and Pouilly-Fumé but sometimes with more appealing craftsmanship. Their names are so much less well known that the wines have to find a market purely on the basis of their inherent quality. Claude Lafond, Jean-Michel Sorbe and Pierre Clément make reliably good wines, generally offering rather better value than Sancerre and Pouilly-Fumé. Some favourite producers: Gérard Boulay, Henri Bourgeois, François Cotat, Lucien Crochet, Domaine Didier Dagueneau, Gitton, Alphonse Mellot, Henry Pellé, Vincent Pinard, Château de Tracy, Domaine Vacheron. Middle Loire Wine geography is at its most complicated along the central, westbound stretch of the Loire.

Travelling upriver from the Muscadet region, the wine enthusiast is first bamboozled by Anjou, the name of the region around the city of Angers, associated with the often grimly sweet commercial Rosé d'Anjou; the extraordinarily long-lived fine pink Cabernet d'Anjou; the distinctly variable, dry and medium dry, Chenin Blanc-dominated Anjou Blanc; crisp, light reds under the names Anjou Rouge and Anjou-Gamay; and, finest of all when the region is blessed with a hot summer, smooth, silky Cabernet-moulded reds under the Anjou-Villages appellation. The grape which reaches its apogee in the Middle Loire is the often underrated Chenin Blanc.

In cool years it may simply produce a tart, relatively aromatic medium-dry white (historically with too much sulphur), but when nature co-operates in producing thoroughly ripe grapes and, ideally, the magic mould noble rot, such appellations as Coteaux de l'Aubance, Coteaux du Layon and, especially, the particularly well-favoured enclaves Chaume, Quarts de Chaume and Bonnezeaux within it, can produce great, honeyed, long-living sweet white wines to rival some of the best in the world. Some ultra-sweet Sélection de Grains Nobles wines are also made. Savennières is Anjou's minuscule but world-famous dry white Chenin Blanc appellation. Nicolas Joly at Coulée de Serrant is one of France's most vociferous proponents of biodynamism and is arguably the appellation's best-known producer. These minerally, age-worthy wines can be hard to appreciate when young, and the combination of high demand and low production neatly restricts the wines to their greatest enthusiasts who know that they will mature into wonderfully complex wines high in extract.

Some favourite producers: Domaine de Bablut, Domaine des Baumard, Pascal Cailleau, Château de Chamboureau, Philippe Delesvaux, Château de Fesles, Domaine des Forges, Christian Papin at Domaine de Haute Perche, Claude Papin at Château Pierre-Bise and Vincent Ogereau. Saumur is the next region upstream and the eponymous town is best known for its usually dry and racy sparkling wines, whose tiny, often persistent bubbles can demonstrate considerable winemaking skill. All that prevents these wines from finding a wider market is the decidedly un-champagne-like flavours of the Chenin Blanc grape which dominate Saumur Mousseux and the more rigorously made Crémant de Loire, although increasing quantities of Chardonnay used in these traditional-method wines are beginning to 'internationalise' them. Three outposts of Champagne houses perform particularly well here: Bouvet-Ladubay (Taittinger), Gratien & Meyer (Alfred Gratien) and Langlois-Château (Bollinger).

Saumur's other claim to wine fame is Saumur-Champigny, the Loire's most fashionable, and therefore often overpriced, Cabernet Franc-based red. In particularly ripe years these fragrant, silky-textured, gulpable liquids can benefit from careful maturation in small oak barrels. Filliatreau, Foucault Frères and Ch de Hureau are some of the better producers, and superior bottlings can continue to evolve for years in bottle. The Loire's most famous reds, Chinon, Bourgueil and St-Nicolas de Bourgueil, are made to the same recipe as Saumur-Champigny, indeed Chinon is virtually an eastern extension of it. Bourgueil can be the beefiest, longest-living Loire red of all while the lighter St-Nicolas de Bourgueil is even more rarely seen outside its own parish. All three appellations fall within the Touraine region, around the city of Tours, where the landscape is dotted with wine cellars and even houses carved out of the soft, well-drained limestone known as tuffeau, to which the region's châteaux owe much.

Gifted producers in these appellations include Daniel Chauveau, Pierre-Jacques Druet, Charles Joguet and Olga and Jean-Maurice Raffault. Touraine is one of France's most confusing wine names. White versions can be made from any or all of four grape varieties (although Sauvignon is the most common and the best examples can rival wines of the Upper Loire). Reds and rosés may be a blend of Gamay (the most common), Cabernet Franc, Cabernet Sauvignon, Côt (Malbec), Pinot Noir, Pinot Meunier, Pinot Gris and two local vine varieties Pineau d'Aunis and Grolleau. An early-bottled Touraine Primeur version rivalling Beaujolais Nouveau is a further confusion. The districts of Amboise, Azay-le-Rideau and Mesland amongst others are allowed to append their name to the Touraine appellation but offer no guarantee of superior quality. Cheverny and Valençay are two small Touraine satellites which have managed to avoid being subsumed into the appellation Touraine, with the former producing particularly vivid Sauvignon Blanc.

Some favourite producers: Philippe Alliet, Yannick Amirault, Bernard Baudry, Pierre-Jacques Druet, Charles Joguet, Henry Marionnet, Olga and Jean-Maurice Raffault. Touraine's arguably most distinctive wines are Vouvray and its reflection across the river Montlouis. Like the great sweet wines of Anjou, they are made from Chenin Blanc grapes, and vary considerably in quality and even style according to the year's grape sugar level. In great years such as 1947, 1989 and 1997, the combination of noble rot, sky-high sugar levels and the naturally high acidity levels of Chenin grown this far from the equator ensure that the deep green-gold versions labelled moelleux or liquoreux will last virtually forever. In cool years, however, the grapes may well be better suited to making a crisp base for sparkling wine. And between these two extremes a host of wines labelled sec (dry), sec tendre (off dry) and demi-sec (medium dry) are made.

Many a top quality dry Chenin has emerged from the better cellars over the last few years and they can develop for years in bottle, just as the sweet ones can last for decades. Even the demi-sec versions have enough tang to make them delicious partners for many fish dishes, notably those involving a creamy sauce. Quality-conscious producers include Jacky Blot at Domaine de la Taille aux Loups, Domaine Delétang, Foreau of Clos Naudin, Fouquet of Domaine des Aubuisières and Domaine Huet of Le Haut Lieu in Vouvray. Parisians should not be allowed a monopoly on all the best wines of the Loire: the stylish sparkling wines and, in riper vintages, the dry, barrel-fermented Chenins and the nobly rotten sweeter ones and keenly priced, refreshing Cabernet-based reds. Muscadet The Muscadet region at the mouth of the Loire, like Brittany to the immediate north, is quintessentially oceanic. Clouds and sea spray blow in off the Atlantic, untainted by any contact with land for thousands of miles.

The relatively light, neutral wine has long been made exclusively from the Melon de Bourgogne grape, one of many progeny of the Pinot and Gouais Blanc grapes, along with Chardonnay, Gamay and many more. Muscadet de Sèvre-et-Maine, named after two small rivers which flow to the south and east of Nantes, is by far the most common form of Muscadet. Because the Melon grape is not exactly flavour-packed, many local winemakers leave the fermented wine on the lees, sur lie, for several months in order to leech a bit more character (and often an appetisingly light prickle) into the wine. When Muscadet was popular as France's white answer to Beaujolais, the term sur lie was far too generously applied and the regulations were, not before time, tightened in 1993.

Some ambitious producers – notably Guy Bossard at Domaine de l'Ecu, Pierre Luneau-Papin, the Vignerons du Pallet, Guilbaud Frères and Le Fief Guerin – have been turning their Muscadets into 21st century wines by using oak and dramatically reducing yields, but 95 bottles of Muscadet out of 100 should be drunk as young and casually as possible. Muscadet Côtes de Grandlieu is theoretically a more floral style of wine from the west of the region while Muscadet Coteaux de la Loire tends to be a little lighter and leaner. The beleaguered Muscadet producers who saw sales plummet in the early 21st century are hoping that a system of named crus may inject some life into the appellation. Gros Plant is the region's light, tart white varietal for masochists. Some favourite producers: Domaine de l’Écu, Pierre Luneau-Papin, the Vignerons du Pallet, Guilbaud Frères and Le Fief Guerin.

Loire Fringes Travelling upstream from the mouth of the Loire, the very light whites of the Fief-Vendéens are like Muscadet shadows, while Coteaux d'Ancenis and Vins du Thouarsais are on the fringes of Anjou-Saumur. Haut-Poitou is far from the river itself, well south of the Touraine, and produces a wide range of well-made modern wines almost exclusively from a single co-operative. Coteaux du Loir is the confusingly named northern outpost of Touraine, with some very fine dry Jasnières being made from Chenin Blanc grapes - most successfully by Joël Gigou and Aubert de Rycke. Coteaux du Vendômois makes light wines around the town of Vendôme, while Orléans and Gien give their names to the local Orléans and Coteaux du Giennois on the most significant bend in the river Loire. Well inside that bend are Gamay-dominated Chateaumeillant and St-Pourçain-sur-Sioule, which make wines from a wide range of grape varieties, with the Loire's hallmark of high acidity and relatively light body.

For more information on this region see Loire Valley Wines In a nutshell Diving Into Loire Valley #Wine with #Winophiles: Sancerre & Pouilly- Fumé – ROCKIN RED BLOG Michelle Williams Diving Into Loire Valley #Wine with #Winophiles: Sancerre & Pouilly- Fumé In March our French Winophiles group began our journey of Loire Valley wines. We started at the western edge in Pays Nantais (Lower Loire) along the Atlantic coast. The past three months we have journeyed inland along the majestic Loire River through Middle Loire: Anjou and Touraine. Today we conclude this wonderful wine journey in the Upper Loire’s Centre-Loire. Grab a glass and please join me as we explore this final region of the Loire Valley and its delicious wines. The Loire Valley contains over 4,000 vineyards. Like most of France, and Europe, the vineyards were originally planted by the Roman soldiers. The Loire River offered a convenient means of transportation through the Roman Empire and the soil and climate was perfect for grapes.

In Medieval times the Loire was the center of Europe, halfway between the Latin world to the south and the Germanic world to the north. The monks cultivated the vineyards and crafted wines that were received across Europe with praise and popularity. In the 15th– 17th centuries the French Aristocracy built lavish summer chateaux throughout the Loire Valley. The results of the French Revolution left many abandoned chateaux as well as resulting in a national railroad that transported wines from Burgundy and Champagne, leaving the Loire behind. During the phylloxera outbreak the Loire was one of the last regions affected but also one of the last to recover. After the Appellation d’Origin Contrôlée was introduced in France in 1935, the Loire was recognized as a region producing high quality wines. Today the Loire Valley claims 69 AOP’s resulting in 75% of its wine production. Centre-Loire rests in the heart of France. It is the exact geographic center of the country. Viticulture dates back at least 2,000 years in Centre-Loire. This is the smallest of the Loire Valley wine regions.

It is the original home of Sauvignon Blanc as well as Sancerre, which sets the standards in quality for the best Sauvignon Blanc in the world. Other sub-regions include Pouilly-Fumé, Menetou-Salon, Quincy and Reuilly. Though the region is known for its Sauvignon Blanc, red wine and rosé are also produced in small quantities in Sancerre, Menetou-Salon, and Chateaumeillant. In this article I chose to highlight two of the Centre-Loire’s wine producing regions: Sancerre, and Pouilly-Fumé because these two regions produce some of my favorite Sauvignon Blancs in the world. If you are accustom to New Zealand style Sauvignon Blanc I will tell you up front these are very different wines. Less fruity, much more mineral driven; super food friendly. The soil has a lot to do with the wines produced in Centre-Loire region.

There are three distinct soil types (also found in Chablis, Champagne, and the Cliffs of Dover) explained by Wine Folly : Terre Blanche is a mix of clay, Kimmeridgian limestone, and oyster shells, creating wines that are fruity, ageable, and angular with high acidity Caillotes features small pebbles of Oxfordian limestone and yields wines with delicate perfume and less structure than Terre Blanche. Silex, or flint, lends a smoky, gunflint quality to the grapes LOVE! via Haley Hamilton Cogill Sancerre AOP: located on the eastern edge of the Loire Valley; grapes planted in all three soil types then blended together to create the benchmark of Sancerre Sauvignon Blanc; racy characteristics of citrus, lemongrass, gooseberry and chalky minerality.

Pouilly- Fumé Pouilly- Fumé AOP: located further south on the right bank of the Loire River; Sauvignon Blanc is the only sanctioned grape in this region; name derived from the “smokey” attributes the wines possess from the grapes being grown in the silex soil; often blended with softer Sauvignon Blancs were more fruit characteristics from the Caillotes soil and deeper Sauvignon Blanc from the Terre Blanche soil.

Lucien Crochet Sancerre La Croix du Roy 2014: 100% Sauvignon Blanc from grapes sourced from several parcel that are planted with a south-east exposure; soft gold in the glass; subtle aromas of citrus and fresh cut herbs are wrapped in an earthy minerality of crushed stone; a truly beautiful wine, complex with an elegant subtly of flavors yet zesty, tart acidity that makes mouth pucker, refreshingly perfect for food or by itself, very long finish; as the wine warms it continues to evolve; vinified in stainless steel with a late racking to insure the wine captures the essence of terroir; imported by Rosenthal Wine Merchants, purchased at Pogo’s for $36.99.

Régis Minet Pouilly-Fume Vieilles Vignes 2014: 100% Sauvignon Blanc from grapes centered in the prized limestone and clay of the Kimmeridgian chain; the scattered flint in these vineyards creates a Sauvignon Blanc very distinctive from Sancerre; very soft gold in the glass; aromas of fresh cut grass are met with soft notes of citrus and a pronounced aroma of flint; a clean and refreshing wine that is zesty on the palate; racy acidity that coats the mouth; pronounced flint notes that I truly love; lingering, tart finish; stainless steel fermentation, 6 months on lees, native yeast, vines 25-30 years old; imported by Kermit Lynch Wine Merchant, purchased at Pogo’s for $26.99. I learned in this French Winophiles series on the Loire Valley that there are five Thai restaurants located there. I wondered if Loire Valley wines pair well with Thai food (and they do!), how would they pair with Indian cuisine? To test this theory I paired these two wines with Grilled Tandoori Chicken , coconut whole wheat basmati rice, and grilled leeks.

The pairing worked great. Because the chicken was marinated then grilled instead the resulting spice level was medium low but the flavor level was high! It was a delicious meal and paired beautifully with the wines. Loire Valley wines are very versatile. These two wines would also be great with shell fish! Here are what my fellow French Winophiles discovered in Centre-Loire: Camilla from Culinary Adventures with Camilla shares “To Sancerre with a Tomato Salad with Parsley & Shallots” Jeff of Food Wine Click tells us about “The Red-Headed Stepchild of Sancerre” Jill from L’Occasion brings us “Central Loire: Fulfilling a Fantasy” Martin of Enofylz Wine Blog shares “2015 Domaine Franck Millet Sancerre Rose #Winophiles”

Question: Which French wine region produces Pouilly-Fume?
Answer: LOIRE VALLEY